Summer Kitchen Organic Bakery was established by Tim Hohenhoken and Shona Robinson. Eventually they sold it to John Glendinning and Marie van de Gumster who have seamlessly continued the tradition of hand-crafting loaves of beautiful sourdough bread using organic Laucke flour and organic grains.
They also produce an excellent spelt loaf which is better for people who have problems with bread with high gluten levels.
The bread is baked on Monday and Thursday nights therefore those people who like their bread ‘fresh’ should look for it on Tuesday and Friday mornings at the Wursthaus or Eumurrah or one of the other outlets that stock their products.
However, it pays to take a different approach to this bread. We regularly buy the organic sourdough loaf and after about two days it develops an even stronger sour flavour due possibly to secondary fermentation occurring. This enhances the flavour of the bread and makes it possible to enjoy it right through the week.
We like their Huon Valley Sourdough loaf which is made from a mixture of unbleached plain flour and wholemeal flour with the addition of olive oil, malt and a little salt to bring out the flavours. Another good choice is the Bakers Creek Sourdough which is made from the same ingredients but with the addition of some rye flour.
They also make a range of vegetarian pies which are sold from their stand at the ‘Silo’ end of Salamanca Market every Saturday.
In late 2012 they created a small café which is open to the public from Tuesday to Saturday. This is a delightful space where they sell their bread direct to the public. Customers can also relax over a cup of good coffee while enjoying a fruit Danish or a small sweet treat. More substantial fare is also offered for lunch including a range of their vegetarian pies and either beef or wallaby pies as well.
We look forward to more visits here.